In a large bowl, mix milk and lemon juice. Set aside.
Meanwhile, cut chicken fillets in half and place between 2 sheets of plastic wrap. Using a mallet or rolling pin, pound lightly to flatten the pieces a bit. Repeat for all the chicken. [If you are using chicken cutlets, you can skip this step.]
Cut the chicken fillets into strips.
Place chicken strips in the bowl and mix to coat. Cover bowl with plastic wrap and place in fridge. Allow to marinate for at least 20 minutes.
Preheat oven to 400F and line 2 baking sheets with parchment paper.
Mix the flour, panko crumbs, salt, paprika and pepper in a large ziploc bag.
Place the chicken strips one at a time in the bag and shake to coat. Then arrange the breaded chicken strips on a baking pan lined with parchment paper, drizzling with olive oil on both sides.
Bake for about 12 minutes. Then flip the chicken strips and bake for an additional 12 minutes or until chicken is cooked through.